These Enchilades were fabulous. Everyone in our family just loved them. So, for me, that meant this recipe was a "keeper". If you like/love the Tortilla Soup at Max and Erma's...this recipe is for you.
In a bowl, combine 1 can of cream of chicken soup (do not dilute), 1/2 cup of sour cream, 1 cup of Pace Picante Sauce and 2 tsp. chili powder. Mix really well.
In another bowl, combine 2 cups chopped cooked chicken, 1/2 cup shredded Monterey Jack cheese and 1 cup of the sauce above. Stir.
Time for the tortilla's. Warm 6 tortilla's, first, Then, divide the chicken mixture amongst the tortilla's.
Roll up the tortilla's and place seamside up in a baking dish. I used my trusty 13" x 9" cake pan.
Pour extra sauce over the top of the tortilla's.
Place in a 350 degree oven for about 40 minutes. Cover pan with foil during baking time.
Yum! After baking, I added some chopped tomatoes, chopped green onions and a little more grated cheese. Olives would have added a nice touch....next time.
Love this recipe. Tonight I am making amodified version using rice instead of tortilla's. And, serving with a side of refried beans. I also think that by adding a about a cup of milk to the cream soup, you could make this into a delightful soup...just skipping the tortilla's and going with tortilla chips crumbled on the top of the soup, instead. Happy Cinco de Mayo! My daughter in San Diego said that the celebration for Cindo de Mayo began last weekend and will carry on through tomorrow night. Wow!
Original recipe...CampbellsKitchen.com/Paula Deen/March-April, 2010.
ahhh! that looks so delicious :) we just had enchiladas the other day, and it reminded me of making them at home
ReplyDeleteYep...these pictures are from when you and I made them at home. Sure do love a good enchilada!!!! We will have to do more cooking and baking when you are home from college...soon! xoxo
ReplyDeleteThat looks sooooo good.Can't wait to go home and have real food and mexican food. Now I want to make the Tortilla Soup recipe that I found that follows like the soup at Max & Erma's. Hehe. But yummm.
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